---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Mom's Southern Pecan Pie
 Categories: Pies, Diabetic
      Yield: 10 servings
 
      1    Unbaked pie shell
      1 c  Fruit sweetener
      1 tb Corn meal
    1/3 c  Unsweetened applesauce or
           -applebutter
      3 tb Water
      2 tb Corn starch
      3    Eggs
      2 ts Vanilla extract
      2 tb Very strong coffee or
           -espresso (prepared - not
           -grounds)
     24    Pecan halves
 
  Prepare pastry and place in 9" pie pan.

  In large bowl, combine fruit sweetener, corn meal and
  applesauce/butter. Beat with electric mixer.

  In small bowl, blend water and corn starch until smooth. Add to
  fruit sweetener mixture and blend.  Beat in eggs one at a time.
  Stir in vanilla and coffee.

  Pour mixture into pie shell. Decorate top with pecan halves.

  Bake 30 to 40 minutes - or until custard is set - at 375 degrees F.
  Cool slightly before cutting.

  Per serving: 1 bread, 1 fruit, 2 fat exchanges. 211 cal, 9 g fat,
  28 g carbs, 69 mg sod, 3 g protein, 82 mg chol

  This recipe was posted by Sherry Eckert on *P - ID#GDDF80A and she
  got it from SWEET INSPIRATIONS SUGAR FREE DESSERT COOKBOOK. To make
  fruit sweetener - cook four cups of fruit juice until it is reduced
  to one cup. If you like it sweeter add Sweet One. OR if a recipe
  calls for 1/2 cup fruit sweetener, use 1/2 cup frozen fruit juice
  plus half as much (1/4 cup) granulated fructose.

  ~ Sherry adds Sweet One instead to desired sweetness.

  If 2/3 cup is called for use 2/3 cup concentrate plus 1/3 cup
  granulated fructose.

  Commercial fruit sweeteners are available at health food stores.
  Good juices to use are apple, orange, pineapple, pineapple-orange,
  and grape.

  Submitted By LIR119@DELPHI.COM On SUN, 21 JAN 1996 083110 -0500 (EST)
 
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